How to pronounce “breads” in English

breads um that are out there these days

breads um Pizza bases and um my S homemade sourdough bread with a starter recipe for the

Breads and yes I did like the movie I wish I wish uh I wish Julie and Julia

Some breads will say made with whole wheat.

Soul food corn breads.

We certainly have wheat breads, but I think the corn breads are the most emblematic.

It's in breads, sauces, condiments, chocolates even.

But most of the breads are still based primarily on rye, but also to some degree barley flour and also oats.

They're breads that evoke the most flavor from the grain itself that the bread is made from.

Totally delicious breads can be made from commercial yeast, yeast that's made in a factory that you can buy in a store.

Not for yeast breads, that's a whole different thing, but for regular baking.

summertime and um also breads because I am a big bread lover and I love making breads so we have some flat breads Pita

pancakes and Breads and things like that but I'm using that also to like sort of broaden the flavor profile and to also

Uncle Kenneth Breadstine, Harvard '72, hired me a limousine so I could show up in each place for an hour a day. That's all. I won the Rotary Club for the photography contest

We did have one too many breads.

And gluten you need to make fluffy breads.

Almost all of the recipes for both breads and savory pastries in France, they're based on one single grain, which is wheat.

Same goes for the Sami breads.

And after they made these dried flat breads, they would continue doing soft flat breads, which is pretty much the same thing just a little bit thicker,

at the heart of all of our breads, which are, they're sort of provocative.

separate from most of our breads we do that old dough method.

I like things like sweet breads.

of raw fish um and I love breads I love making

And you'll find in both Denmark and south Sweden breads that you historically wouldn't have found anywhere else, which were breads that had both rye and wheat in them.

with sweet potatoes, Breads and Baked Goods.

Some things that are not necessary to buy organic-- breads, cookies.

But if you look at the more traditional breads and why they make sense where they are produced, it is quite interesting.

So you definitely find like rye loaves and rye breads.

And the worst was when you had to make the breads in the tandoor and it begin to rain.

And they would protect me from making the breads.

I made a cake for him from his native breads from his hometown.

So I can make like almost 16 different breads of Tibetan culture.

Finland in particular has the most extraordinarily diverse array of breads that I've encountered anywhere.

We created a dough room to create all this pastas and breads.

But yeah, so I think breaking breads-- bread, can be very powerful.

Oftentime, you see sesame seeds on breads or pastries and on salads, and it's always the golden ones.

predominantly barley is what we use-- and then start by making thin flat breads, like two millimeters thin, about this size, 80 centimeters

So they figured out more energy efficient ways to cook their flat breads than firing up that big baking oven.

And I sort of stepped back and looked at all of our breads and sort of uncovered these principles that were really

And so the types of bread that I'm most interested in are pretty simple breads.

is we actually, for most of our breads, we don't even have a separate sourdough starter that we use.

And he wanted to re-concept the place and start making whole grain breads.

So things like croissants, artisan breads, like I said some pastas, because a lot of pastas it's hard to make them at home because

where I've been eating processed foods, breads, but then I just stop.

spent about three or four weeks with Amy Scherber of Amy's Breads.

of other options out there oatmeal brown rice quinoa is one barley whole grain Breads and there's a whole bunch of Ric

Now, we like that activation of gluten in things like breads, and that's why you knead them so much.

So the further north you come in Scandinavia, the flatter the breads will be until you hit the point, sort of halfway up

Today, for almost all of us, eating breads and cakes and buns and cookies or whatever else we've baked, it's mostly about pleasure.